Oster P.N.157213 warranty Mustard and Herb Crusted Beef Roast Sandwiches, Mustard Herb Mixture

3 tablespoons pickling spice

1 onion, chopped

1 carrot, chopped

1 tablespoon whole black peppercorns

4 bay leaves

16-pound turkey

2 tablespoons salt Black pepper to taste

2 tablespoons paprika

1 bunch fresh thyme, stems removed

6 large oranges, quartered

1.Mix salt, brown sugar, water, cider vinegar, pickling spice, onion, carrot, peppercorns, and bay leaves in a stockpot. Stir to incorporate and submerge turkey. Place in refrigerator for 2-3 hours or overnight. Remove from brine and pat dry with paper towels.

2.Rub salt, pepper, and paprika onto turkey skin. Pull skin off

breast meat and scatter ½ the thyme. Replace skin on top of thyme and meat. Stuff inside of turkey with orange quarters and remaining thyme and tie legs together.

3.Place ⅓ cup of dry wood chips in each of the wood chip bins in roasting pan. Set turkey on rack.

4.Set temperature dial to 225 °F and cook for about 3-6 hours or until turkey reaches a minimum internal temperature of 175 °F-180 °F in all parts of the bird. Remove and let rest for about 20 minutes before carving.

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MUSTARD AND HERB CRUSTED BEEF ROAST SANDWICHES

MUSTARD HERB MIXTURE:

2 tablespoons freshly ground black pepper

2 tablespoons Dijon mustard

2 cloves garlic, minced

2 tablespoons fresh Italian flat-leaf parsley

2 tablespoons fresh thyme, stemmed Salt and pepper to taste

4 Beefsteak tomatoes

1 bunch of arugula Horseradish sauce 10 hard rolls

4-5 pound top round roast

1.Trim fat from meat and combine mustard herb mixture in a small bowl. Spread mustard herb mixture over meat.

2.Place ⅓ cup of dry wood chips in each of the wood chip bins in roasting pan. Add 2 cups water and add rack. Place meat on rack. Cover and turn temperature dial to 225°F.

3.Place meat in Smoker Roaster and smoke for 2-5 hours or until meat is cooked to desired doneness. Slice thinly, season and serve with sliced tomatoes, arugula, and horseradish sauce on hard rolls.

10-12 servings.

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6/11/12 11:09 AM